hile Brazil produces 30–35% of the world’s
coffee, it is closely followed by Colombia
with about 12 %. Colombian coffees are of superior quality due several factors: the country’s high
altitude, the quality oriented methods of cherry
picking, and the careful management of micro-lots.
The interests of local farmers are protected by the
well-organized Corporation of Colombian Coffee Growers. There is a definite need for such an
organization, as there are more than six hundred
thousand small farms at the altitude of 1200–1400
meters, each smaller than 2 hectares. The Andes divide Colombia into regions and have created many
unique micro-climates.
La Palma & El Tucán is without doubt an exciting project in the quality-oriented specialty coffee
world. The Colombian company in the Andes approach the world of coffee with an innovative, fresh
mind. They not only place special emphasis on the
selection and processing of the beans, but they have

also established a unique business model. They co-operate closely with more than 200 local growers who are
all dedicated to produce high quality coffee. Sustainability is a popular buzzword in the world of specialty
coffee, but this concept is taken really seriously at La
Palma & El Tucán: the growers are paid over 50 % more
than the country´s price average, they grow coffee trees
in nurseries and later donate them to the local farmers.
They even bear the transportation costs of the harvest.
La Palma & El Tucán provides an on-going training for their partners so that they can improve
the quality of the coffee. The beans are collected
by pickers trained in quality harvesting methods.
The first-class coffee beans are then transported to the
state-of-the-art wet mill of La Palma & El Tucán, where
they are processed with truly revolutionary methods.
We are proud to be a long-term business partner of these
enthusiastic people.

the altitude of 1300 metres, with 9100 Castillo
bushes carefully shaded by plantain and lemon
trees. Although Doña Brenda lives in Bogota, she
often pays a visit to Yabari. Unfortunately her children perused other careers, the farm is managed by
local farmers. Brenda is helped by Neighbours &
Crops, which is a programme run by La Palma &
El Tucán. This programme helps her with harvesting, processing and selling her crop as she does not
have her own infrastructure.

Our coffees taste the best when extracted with water
of the proper hardness* range.
In order to highlight the best flavour of our roasts we
recommend having 5 to 10 days of resting period after
roasting, but consume within two weeks of opening.
Enjoy!

Fermentation is facilitated by lactic-acid. A higher
lactic-acid concentration is aimed for while focusing on the anaerobic processes. Lactic acid is generated during the fermentation of the pulp and greatly
contributes to the final flavour profile of the coffee.
After the final washing and rinsing, the cherries are
dried in the sun for about 15 days.

Yabari is a farm in the village of Tolu, in La Mesa, which
is a region in Cundinamarca, Colombia. The farm is at
* Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d),
ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.